Spiced Chicken and Pepper Stew
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Spiced Chicken and Pepper Stew

Spiced Chicken and Pepper Stew

with Garlic Rice and Soured Cream

This Spiced Chicken and Pepper Stew is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
High Protein

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

3 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

(May contain Celery)

150 grams

Basmati Rice

240 grams

Diced British Chicken Breast

1 sachet(s)

Central American Style Spice Mix

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

20 grams


300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2755 kJ
Energy (kcal)659 kcal
Fat19.6 g
of which saturates10.5 g
Carbohydrate80.3 g
of which sugars12.5 g
Protein42.8 g
Salt2.21 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Medium Saucepan
Large Frying Pan


Fry the Garlic

Peel and grate the garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

Once hot, add half the garlic and stir-fry for 1 min. 

Bring on the Rice

Stir the rice into the garlic and cook until coated, 1 min.

Add 1/4 tsp salt and the water for the rice (see pantry for amount) into the pan and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. 

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Time to Fry

While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the diced chicken and sliced pepper to the pan. Season with salt and pepper. 

Fry until the chicken is browned all over and the pepper is tender, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Simmer your Stew

Stir the Central American style spice mix and remaining garlic into the chicken. Fry for 30 secs.

Pour in the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts), stirring to combine.

Bring to the boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Finish Up

Once the chicken is cooked and the sauce has thickened, season with salt and pepper, then remove from the heat.

Fluff up the rice with a fork.


Share the garlic rice between your bowls and spoon the chicken stew on top.

Top with a spoonful of soured cream to finish.